From Japanese Hot Pots by Tadashi Ono & Harris Salat
Serves 4
4 c dashi
1 c sake
1/2 c mirin
1/2 c soy sauce
1/2 lb napa cabbage, sliced
1/2 package firm tofu, cut into 4 pieces
1/2 lb shiitake mushrooms, stemmed
1/2 lb oyster mushrooms, trimmed and pulled apart
3 1/2 oz shimeji mushrooms, trimmed and pulled apart
7 oz enoki mushrooms, trimmed and pulled apart
1/2 lb spinach, stemmed
Shichimi togarashi, for accent
Prepare broth by combining the dashi, sake, mirin, and soy sauce in a bowl, reserve.
Add the cabbage and tofu to a hot pot and pour in the broth. Cover teh pot and bring it to a boiil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
Uncover the hot pot and add the mushrooms. Cover the pot and simmer for 5 minutes more. Uncover the pot, add the spinach, and simmer for 1 minute more.
Transfer the hot pot to the dining table. Serve the ingredients together with the broth, accenting with shichimi togarashi.
Suggeseted shime: soba (or rice)
Thursday, March 1, 2012
Shrimp and Mussels with Sofrito
From Everyday Food March 2012
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
serves 4
2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice
In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.
Sofrito
From Everyday Food March 2012
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Makes 3 cups
Coarsely chop 2 lbs plum tomatoes, 2 red bell peppers, and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in food processor until finely chopped. In a large pot, heat 1/2 cup extra virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25-30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.
Ideas for use:
Mix with mayo for a sandwich spread
Combine with softened butter and use to top a steak or fish
Toss with steamed vegetables
Spread on toast and top with tuna and parsley
Use as a base for soup or beans
Stir into dry rice, cook, then mix in peas
Subscribe to:
Posts (Atom)